Jigglypuff Pink Cream Puffs Recipes

JIGGLYPUFF PINK CREAM PUFFS

Steps:

• In a medium saucepan, heat milk and cream until just before simmering. Remove from heat and set aside.
• In a medium bowl, whisk together sugar, cornstarch, salt, and egg yolks. SLOWLY drizzle in hot cream mixture, whisking constantly so you don't scramble your eggs.
• Continue whisking and pouring until all of the liquid is incorporated. You can speed up the pouring as you go and the temperature of your eggs is brought up.
• Transfer egg mixture back to your saucepan and cook over medium heat, whisking constantly. Continue to cook until mixture thickens and begins to bubble, about 3 to 6 minutes. It's ready when it is the consistency of a thick pudding. Whisk vigorously until smooth, remove from heat, and stir in vanilla.
• Place your strainer over a medium bowl and strain pastry cream, using your whisk to push the mixture through.
• Place a piece of plastic wrap directly over the pastry cream to prevent a skin from forming and place in the refrigerator to chill completely, at least an hour.
• Preheat the oven to 375°F. Line your baking sheet with parchment paper or a silicone baking mat.
• Have your flour measured out and ready to go. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium high heat. As soon as the butter is melted and the mixture reaches a boil, stir in the flour with a wooden spoon. Stir until flour is incorporated and the mixture pulls away from the sides and forms a thin film over the bottom of the pan.
• Transfer dough to a large bowl and allow to cool for about 4 minutes, until no longer hot to the touch. Add 2 to 3 drops of red food coloring and your first egg. Use your wooden spoon to work the egg and coloring into the dough until completely mixed. It will seem slow going at first, but it will come together. Repeat with the second egg.
• Transfer mixture to a pastry bag fitted with a 5/8-inch tip. Pipe 14 1 1/2-inch mounds at least 1 inch apart. Once finished, use a little water on your fingertip to pat down any tips that are sticking up from piping so you have smooth rounds (otherwise the tips sticking up will burn).
• In a small bowl whisk together egg and water and brush gently over the pate a choux.
• Bake for 25 minutes. Do not open the oven. At 25 minutes, check the puffs. They should be lightly browned. If not, cook for an additional 2 to 5 minutes. Remove from the oven and cool completely before filling.
• Use a chop stick or small, sharp knife to poke a small hole in the bottom of each cream puff. Transfer your cooled pastry cream to a piping bag fitted with a 1/8-inch round tip (if the cream has firmed up too much in the fridge, you can whisk it for about 30 seconds until it is smooth and the right consistency for piping.
• Fill each of the cream puffs with a generous amount of pastry cream. Serve and enjoy!

FINGER-LICKING GOOD MINI CREAM PUFFS

Steps:

• Preheat oven to 400°. In a small saucepan, bring water and butter to a rolling boil over medium heat. Add flour and salt all at once; beat until blended. Cook, stirring vigorously, until a film forms at the bottom of the pan, about 4 minutes. Remove from heat; let stand 10 minutes., Add eggs, one at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by 1-in. balls 1-1/2 in. apart onto parchment-lined baking sheets. Bake until puffed, very firm and golden brown, 25-30 minutes. Cool on wire racks., Meanwhile, whisk together pudding mix and milk for 2 minutes or until thickened; let stand 5 minutes. Fold in whipped topping. Cut puffs in half. Fill cream puffs with vanilla filling; replace tops. Dust with confectioners' sugar; serve immediately.

PINK PUFFS

Steps:

• Preheat the oven to 400°F Lightly grease (or line with parchment) two baking sheets.
• Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.
• Add the flour all at once, stirring vigorously until the mixture smoothes out and follows the spoon around the pan; this should take less than 30 seconds.
• Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds.
• Transfer the dough to a mixer, and beat in the eggs one at a time; the mixture will look curdled at first, but when you add the last egg it should become smooth. Beat for 1 minute after adding the last egg. You'll have a stiff, smooth batter.
• Drop the dough by teaspoonfuls (about the size of a chestnut) onto the prepared sheets (a teaspoon cookie scoop works well here). Leave about 1 ½" to 2" between them; they're going to expand to about the size of a golf ball.
• Bake the puffs for about 20 minutes, till they've puffed, they're a medium golden-brown, and they look dry.
• Remove baked puffs from the oven, and use a sharp knife to cut a slit into the side of each puff, for steam to escape; this will help prevent them from becoming soggy. Return the puffs to the oven for 5 minutes, then remove from the oven, and transfer to a rack to cool.
• To fill puffs: Combine all of the filling ingredients, stirring till it's begun to thicken. Refrigerate until set, about 1 hour. Pudding can be made ahead; puffs are best filled just before serving.
• Gently open each puff along a natural "fault line;" you'll see where they want to split. Fill bottom half of each puff with 2 measured teaspoons of filling, and replace with top half. Too fill puffs fuller, see tip at right.
• Sift confectioners' sugar atop puffs just before serving. For pink sugar, combine sugar with red food coloring in a blender or food processor (a mini processor works well here). Rub the pink sugar through a sieve onto the puffs.

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.